Lemon sabayon with a citrus salad

Matt Tebbutt dishes up this light and airy dairy-free dessert with a fresh citrus flavour
By Matt Tebbutt
Lemon sabayon with a citrus salad
  • Rating:
  • Serves: 1-2
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: medium


For the sabayon

  • 4 egg yolks
  • 44 g caster sugar
  • 75 ml limoncello liqueur, or to taste
  • 1 lemon, juice only

For the citrus salad

  • 1 pink grapefruit, segmented
  • 1 lime, zest grated and fruit segmented
  • 2-3 mint leaves, chopped


1. For the sabayon: place the egg yolks, sugar and the limoncello in a large bowl set over a pan of boiling water. Whisk together until the sabayon thickens and the whisk leaves a visible trail on the surface of the mixture when lifted from the bowl (ribbon stage).

2. Remove the bowl from the heat, whisk for a few more minutes, then set aside.

3. For the citrus salad: arrange the fruit segments on a plate and sprinkle over the lime zest. Add the lemon juice to the sabayon then spoon over the fruit and sprinkle with the chopped mint.

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